Chicken Paillards With Fresh Greens And Beans Food

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

CHICKEN PAILLARDS WITH WILTED GREENS & WHITE BEANS & GREMOLATA BREAD CRUMBS

Steps:

• Cut into and across the chicken breast pieces and open them up like a book. Pound between 2 sheets of wax paper to 1/4-inch thickness, then season with salt and pepper and reserve.
• Heat 4 tablespoons of the EVOO in a large skillet over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add half of the garlic and stir for 2 minutes. Add the bread crumbs and stir and cook until deeply golden in color. Stir in the lemon zest, parsley, and red pepper flakes. Transfer the bread crumbs to a bowl.
• Wipe out the pan and return it to the stove. Heat 1/2 tablespoon of the EVOO. Cook 2 pieces of chicken for 5 to 6 minutes, turning once, then transfer to a plate and cover with foil to keep warm. Repeat the process. Once cooked, remove the remaining chicken to the plate and add the remaining tablespoon of EVOO to the pan. Add the remaining garlic to the pan and sauté for a minute or two, then wilt in the escarole. Season the greens with salt, pepper, and the nutmeg. Once the escarole is wilted, stir in the stock and add the beans to heat through, about 2 minutes.
• Serve each paillard on a dinner plate topped with a generous mound of greens and beans and a healthy sprinkle of flavored bread crumbs.

LEMON-THYME CHICKEN PAILLARDS

Steps:

• Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
• Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
• Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.